Skip to content
 
If you can read this, either the style sheet didn't load or you have an older browser that doesn't support style sheets. Try clearing your browser cache and refreshing the page.

(Wikipedia)   Any of you Farkers have a really good Kabocha recipe? I mean really good, Michelin star level stuff. Puréed would be nice. If so come and claim your tag   (en.m.wikipedia.org) divider line
    More: Hero, Kabocha, Pumpkin, Winter squash, Squashes and pumpkins, Cucurbita maxima, Cucurbita, kabocha squash, Squash  
•       •       •

401 clicks; posted to Food » on 05 Mar 2021 at 5:50 PM (6 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



28 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
2021-03-05 4:29:58 PM  
Don't everyone post at once!  We're crashing the place!
 
2021-03-05 4:31:06 PM  
Obtain Kabocha.

Place on a cutting board.  Puree' with a small mallet.

Slide contents of cutting board into trash receptacle.

Order pizza.

/got nothin'
 
2021-03-05 4:47:16 PM  
Try stir frying some with zucchini and onions, season to taste
 
2021-03-05 6:04:09 PM  
I had the challenge with a CSA that gave us Kabocha - this turned out well (spicier is better):

Thai Red Curry with Kabocha Squash Recipe - Chowhound
 
2021-03-05 6:07:20 PM  
Squash puree practically makes itself.  I'd go hot and sweet, with Korean chili flakes stirred in at the end to give it a bright red sparkle for presentation, served in a catchment of mint.  Maybe separate the purees into a hot and a sweet and bag them into a swirl, then top it with a bit of mint whipped cream.
 
2021-03-05 6:08:59 PM  

Diogenes: Don't everyone post at once!  We're crashing the place!


How much Kabocha did you buy, anyway?
 
2021-03-05 6:11:25 PM  
Cinnamon, mace, cumin, and heat for one puree, Muscovado sugar and molasses for the other.  I need to think about that.
 
2021-03-05 6:13:09 PM  
Shiro Kabocha?

kalipinckney.files.wordpress.comView Full Size
 
2021-03-05 6:15:56 PM  

rosekolodny: Shiro Kabocha?

[kalipinckney.files.wordpress.com image 513x338]


confirmed yet again why I adore you so very, very much.
 
2021-03-05 6:15:57 PM  
If it's going to be pureed, you're making soup.  Curry and coconut milk would be great.

Otherwise, roasting seems like a good way to go.

Soy Caramel Glazed Kabocha Squash - Hot Thai Kitchen!
Youtube _600kIKUwr4
 
2021-03-05 6:23:47 PM  
Subby here.  We're making dinner for some friends in a couple of weeks.  I know they like Kabocha but really wanted to Wow! them.  Years ago I had puréed Kabocha at a restaurant in Japan that was really f'ing good and was hoping that some farker might know some similar secret recipe.  Thanks for the suggestions!
 
2021-03-05 6:24:38 PM  

Marcus Aurelius: Squash puree practically makes itself.  I'd go hot and sweet, with Korean chili flakes stirred in at the end to give it a bright red sparkle for presentation, served in a catchment of mint.  Maybe separate the purees into a hot and a sweet and bag them into a swirl, then top it with a bit of mint whipped cream.


For the sexy swirl, I could see adding a bit of roasted beet to one portion.  Probably the sweet one.
 
2021-03-05 6:34:11 PM  

relaxitsjustme: Subby here.  We're making dinner for some friends in a couple of weeks.  I know they like Kabocha but really wanted to Wow! them.  Years ago I had puréed Kabocha at a restaurant in Japan that was really f'ing good and was hoping that some farker might know some similar secret recipe.  Thanks for the suggestions!


Then what are you hoping to serve with it?  One recipe has ginger in it, and that sounds nice with grilled salmon or something.  If you went for a curry/coconut milk thing you could keep it dairy free for any dietary restrictions.

How was your puree served?  A bowl of tasty mush?  I like the idea of lightly sauteed greens alongside the squash.
 
2021-03-05 6:38:02 PM  

relaxitsjustme: puréed Kabocha at a restaurant in Japan


If it was savory, it may have had a hint of miso in it.  I add that stuff to everything.
 
2021-03-05 6:49:12 PM  
I did a google for "Michelin star squash" and I'm not mad at any of this.  I mean, some of it has the silly haute cuisine look, but I bet it tastes awesome.  Maybe it's a good place to start brainstorming.

https://www.greatbritishchefs.com/col​l​ections/squash-recipes
 
2021-03-05 6:59:21 PM  

relaxitsjustme: Subby here.  We're making dinner for some friends in a couple of weeks.  I know they like Kabocha but really wanted to Wow! them.  Years ago I had puréed Kabocha at a restaurant in Japan that was really f'ing good and was hoping that some farker might know some similar secret recipe.  Thanks for the suggestions!


I'd recommend peeling it, chopping into rough chunks, and roasting with some similar sized chopped carrots, after tossing in an oil of your choice. Then cook it down with some chicken stock to a nice consistency before pureeing. A touch of fresh grated nutmeg and ginger should finish it off nicely. Toasted walnuts would be a nice garnish if you want some texture.

Adding roasted carrots to winter squash is a trick I learned a while back. It gives a nice depth that you don't get from squash alone. You could also add in some sauteed onions and a touch of garlic to the puree if you want to go all out.

/why yes, my CSA does give me way too much winter squash every year
 
2021-03-05 7:13:45 PM  
Also if you're looking to impress, the search "squash amuse bouche" is pretty productive.
 
2021-03-05 7:35:38 PM  
Dude come to Portland:

i.imgur.comView Full Size
 
2021-03-05 7:39:02 PM  
I like to eat it cold, with mustard. Including the skin.

Steam it first, refrigerate overnight.

Chop it first, clean the seeds out.
 
2021-03-05 8:00:16 PM  
I made a pretty good soup with pureed butternut, cream and sauteed leeks and chilis. Be creative, ginger would work. It was pretty.
 
2021-03-05 8:12:36 PM  
While it is delicious kabocha can be used pretty interchangeably with any sweet winter squash.  I always enjoy curry with it, or various soups.   Kabocha does make some pretty delicious tempura, pretty sure it is the squash you get in mixed tempura vegetable plates.
 
2021-03-05 8:25:58 PM  
cube 3 squash, other root veggies, shallots, and herbs then roast until well browned.
Caramelize onions and garlic with butter in pot
add in roast veg + all drippings
add in stock
add a couple pinches of brown sugar
bring to boil
puree
add cream to reach desired thickness
strain

chinese 5 spice, ginger, nutmeg, clove, allspice, pepper, sage, smoked paprika are all nice spices to add
 
2021-03-05 9:27:18 PM  
"Kabocha has an exceptional sweet flavor, even sweeter than butternut squash."

Have you tried throwing it in the trash and burying some Taco Bell?

/it's called squash for a reason
/run it over
/then back it over
/on your way to buying anything less disgusting
 
2021-03-05 9:54:50 PM  
From your Wikipedia link, kabocha needs to be correctly ripened and aged. Is yours?

When kabocha is just harvested, it is still growing. Therefore, unlike other vegetables and fruits, freshness is not as important. It should be fully matured first, in order to become flavorful, by first ripening the kabocha in a warm place (77 °F/25 °C) for 13 days to convert some of the starch to sugar. Then the kabocha is transferred to a cool place (50 °F/10 °C) and stored for about a month in order to increase carbohydrate content. In this way the just-harvested, dry, bland-tasting kabocha is transformed into a smooth, sweet kabocha. Fully ripened, succulent kabocha will have reddish-yellow flesh, a hard skin, and a dry, corky stem. It reaches the peak of ripeness about 1.5-3 months after it is harvested.[10]

I'm a fan of butternut squash. However what I get from my supermarket is quite variable . I sometimes get ones that are bland, watery, and/or quickly turn to mush. I'm sure this all depends on at what stage they were harvested an how they were stored since. In March now I can still buy last years harvest.

If I really wanted to serve an excellent kabocha dish, I would have bought an extra squash to test cook. If it is insipid I would pass on serving the rest to guests and find some other way to use them up.
 
2021-03-06 12:45:36 AM  

relaxitsjustme: Subby here.  We're making dinner for some friends in a couple of weeks.  I know they like Kabocha but really wanted to Wow! them.  Years ago I had puréed Kabocha at a restaurant in Japan that was really f'ing good and was hoping that some farker might know some similar secret recipe.  Thanks for the suggestions!


The problem is almost anything could have also been in that puree.  Do you have anything else to go on?

For the non-puree option I might do something like a roasted butternut squash dish I made a while back.  Basically cube and toss the squash in a little oil, salt, pepper and then roast.  Meanwhile mash roasted garlic, lemon zest, a little lemon juice, and some olive oil into a loose paste.  When the squash is done roasting, fold the garlic mixture into the squash.  Then serve with some pine nuts and baked kale (don't laugh).

Alternatively, you could replace the pine nuts with fried chickpeas, toss the squash with za'atar before roasting, and finish with some drizzled tahini.  Still do the roasted garlic paste from above though.
 
2021-03-06 2:52:14 AM  

relaxitsjustme: Subby here.  We're making dinner for some friends in a couple of weeks.  I know they like Kabocha but really wanted to Wow! them.  Years ago I had puréed Kabocha at a restaurant in Japan that was really f'ing good and was hoping that some farker might know some similar secret recipe.  Thanks for the suggestions!


Most likely just kabocha simmered in soy sauce, mirin, sugar and fish dashi. Mashed, put through a sieve or pureed.

Can you give me something to work with?
Was it like a mousse?
Kinda stodgy and molded into a shape?
Soupy?
 
2021-03-06 10:55:23 AM  
 
2021-03-06 4:02:45 PM  
Description sounds like this has a similar taste profile to a Blue Hubbard squash.

I'd cut in half (lengthwise by the look of it) and roast it in a pan with some water to create some steam.

Brush with some neutral oil and season with salt. When it's easily pierced with a fork, I'd sprinkle with enough brown sugar to your liking.

Might not be Michelin quality, but it's quite good as a side dish.
 
Displayed 28 of 28 comments

View Voting Results: Smartest and Funniest

This thread is closed to new comments.

Continue Farking





On Twitter



  1. Links are submitted by members of the Fark community.

  2. When community members submit a link, they also write a custom headline for the story.

  3. Other Farkers comment on the links. This is the number of comments. Click here to read them.

  4. Click here to submit a link.